Back to Recipe

Waldorf Astoria's Waldorf Salad

Here's how you make Waldorf Astoria's Waldorf Salad
Pause Continue Reading
  • Servings: 8
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • FOR CANDIED WALNUTS
  • 7 ounces walnut halves (raw, 2 cups)
  • 1 egg white
  • Mixed spices (1 tablespoon spice mixture, such a combination of paprika, cayenne, ground fennel seed, and ground corriander)
  • 1 cup granulated sugar
  • FOR DRESSING
  • 4 ounces yogurt (plain, 1/2 cup)
  • 4 ounces crème fraîche (1/2 cup)
  • 3 teaspoons freshly squeezed lemon juice
  • Freshly ground white pepper, to taste
  • 1/4 cup oil (walnut oil)
  • 1 1/2 tablespoons truffles, minced (black winter truffles - optional)
  • FOR SALAD
  • 1/2 cup celeriac (celery root, peeled)
  • 2 large (3/4 pound) granny smith apples (unpeeled)
  • 2 large (3/4 pound) gala apples (unpeeled)
  • 120 grams grapes (halved lengthwise, 24 red grapes)
  • 1/2 cup microgreens (arugula, Swiss chard, mustard, beetroot, etc) or celery leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO MAKE THE CANDIED WALNUTS

  • Step 1: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.

  • TO PREPARE THE DRESSING

  • Step 2: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

  • TO MAKE THE SALAD

  • Step 3: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.

  • TO ASSEMBLE THE SALAD

  • Step 4: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.